Dinner Poultry Dishes Chicken Main Course Baked Chicken Pesto Baked Chicken Thighs 5.0 (1) 1 Review Paired with crusty bread and a simple salad, these easy chicken thighs are perfect for a weeknight dinner. Plus: More Chicken Recipes By White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says." tabindex="0" data-inline-tooltip="true"> Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on August 15, 2014 Rate PRINT Share Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 2 pounds bone-in chicken thighs (with skin) Kosher or sea salt (to taste) Fresh cracked black pepper (to taste) 3 tablespoons extra-virgin olive oil ¼ cup pesto Directions Preheat oven to 375°. Line a baking sheet with parchment paper. Rinse the chicken and pat dry. Season the chicken thighs with salt and pepper to taste. In a large bowl combine the olive oil and pesto. Toss the chicken in the marinade. Lay the chicken on the lined baking sheet, skin side down. Bake for 20 to 25 minutes. Turn the chicken over, and then bake for another 10 minutes, or until cooked through. Originally appeared: May 2014 Rate It Print